HE ABC 



OF 



COOKING 




Class / / WO*.. 

Book. C y 

COPYRIGHT DEPOSE 



THE A B C OF COOKING 



" The ABC 

of 

Cooking 

For men with no experience of cook- 
ing on Small Boats, Patrol Boats, in 
Camps, on Marches, etc. 



NEW YORK 

Moffat, Yard and Company 
1917 






Copyright, 1917, by 
Moffat, Yard and Company ! 



M 29 1917 



667 rt^ 



TO "FRED" 

For the benefit of the Knitting Com- 
mittee of The American Defense 
Society, which is knitting for American 
Soldiers and Sailors, and it is hoped that 
both cook-book and knitted garments 
may help to make more comfortable the 
men who are only too ready to do their 
bit. 

New York, 

May 26th, 1917. 



CONTENTS 

PAGE 

Coffee 11 

Tea 11 

Cocoa 11 

Oatmeal 13 

Corn Meal 13 

Hominy ^ 13 

Boiled Rice 13 

Macaroni 15 

Macaroni and Cheese 15 

Fried Potatoes and Onions 15 

Scrambled Eggs 17 

Fried Eggs and Bacon 17 

Boiled Eggs 17 

Baking Powder Biscuit 19 

Muffins 19 

Fried Cracker or Hard Bread 21 

Fried Rice 21 

Rice Griddle Cakes 21 

Fried Corn Meal Mush or Hominy. . .23 

Flap Jacks 23 

Hoe Cake 23 

Creamed Cod Fish 25 

Baked Canned Salmon . 25 

Fried Fish 25 

Meat Stew 27 



Canned Corned Beef Hash 27 

How to Fry Meats 29 

Beef Steak and Onions 29 

How to Broil Meat 29 

Apple Sauce 31 

Prunes 31 

To Boil Fresh Potatoes 33 

To Boil Fresh String Beans 33 

To Boil Fresh Sweet Corn 33 

To Boil Fresh Peas 35 

How to Cook Canned Tomatoes 35 

How to Cook Canned Corn 35 

Rice Pudding 35 

Peach Pie 37 

Pastry 37 

Fudge 39 



THE A B C OF COOKING 



"Unless the kettle boiling be, filling the 
tea pot spoils the tea! 3 

HOW TO MAKE COFFEE 
1 tablespoonful of coffee for each per- 
son and 1 for the pot 
1 cup of boiling water for each person 
and 1 for the pot 
Put the coffee into the coffee pot, mix 
with cold water into a wet paste. Pour 
on the boiling water and boil for five 
minutes slowly. 

To make COFFEE WITH AN EGG, 
break an egg and mix it, shell and all, 
with the paste, and make as above. 

TEA 
1 teaspoonful of tea for a person, and 

1 for the pot 
1 cupful of boiling water, and 1 for 
the pot 
Let it steep for three minutes. 

COCOA 
About 4 cups 
Heat 1 quart of milk 
2 teaspoonsful of cocoa 
Mix the cocoa and a little of the warm 
milk to let it melt, and then mix all to- 
gether, keeping it on a slow fire. 

n 



NOTES 



12 



OATMEAL FOR THREE PERSONS* 

y 2 cup of oatmeal (Quaker Oats) 

1 quart of hot water. 

A pinch of salt 
Boil fifteen minutes. 

* Many of these recipes are given for three 
persons. For a smaller or larger number de- 
crease or increase ingredients in proper pro- 
portion. 

CORN MEAL FOR THREE 
PERSONS 

Yz cup corn meal 
1 quart hot water 
Pinch of salt 
Boil fifteen minutes. 

FIOMINY FOR THREE PERSONS 
34 of a cup of hominy, steeped in cold 
water over night 
In the morning, boil fifteen or twentjr 
minutes in a quart of hot water, and a 
pinch of salt. 

BOILED RICE FOR THREE 
PERSONS 

y 2 cup of rice in two quarts of boiling 
water 
Boil for fifteen minutes. Wash rice first.. 

13 



NOTES 



14 



MACARONI FOR THREE 
PERSONS 

Break into inch pieces a cup full of maca- 
roni, and cover with boiling water in a 
saucepan. Add a little salt, and cook 
until soft (about an hour). Keep 
covered with water while boiling. 

MACARONI AND CHEESE 

If you have an oven, take a pan or dish 
that can be put into the oven. Put in a 
layer of boiled macaroni, some pieces of 
cheese, a little mustard and salt, and a 
little butter. Then more macaroni and 
the other things, until your dish is full. 
Fill the dish with milk, and bake in a 
slow oven for half an hour. Put cheese 
on the top before baking. 

FRIED POTATOES AND ONIONS 

Slice some cooked or uncooked potatoes 
and slice some onions. Put into a hot 
frying pan with fat, salt pork or bacon, 
and cook till soft and brown, 
is 



NOTES 



16 



SCRAMBLED EGGS 
2 eggs to a person 

Put butter, or fat, or bacon or salt pork 
in the frying pan (about 1 teaspoonful 
of butter for 3 or 4 eggs, and other fry- 
ing material in proportion). When hot, 
stir in the eggs, which have been broken 
into a bowl and beaten, adding a little 
milk (1 tablespoonful for 2 eggs), salt 
and pepper. 

FRIED EGGS AND BACON 

Put on the frying pan. When it is hot, 
put in the bacon. Cook for about 3 
minutes, and put on a dish. 

Then break one egg at a time in a 
saucer and put into the hot frying pan, 
with the grease in it. You can put in 
as many eggs as there is room for. Cook 
for two or three minutes. 

BOILED EGGS 

Boil in boiling water for 3 minutes for 
soft boiled. 

Boil in boiling water for 5 minutes for 
hard boiled. 

17 



NOTES 



18 



BAKING POWDER BISCUIT 

2 cups of flour 

4 teaspoonsful of baking powder 

1 teaspoonful of salt 

1 tablespoonful of lard 

1 tablespoonful of butter 

% cup of milk and water in equal 
parts 
Mix the dry ingredients as well as you 
can with a spoon, then add the milk and 
water. Roll out and cut into biscuits, 
and bake about ten minutes in medium 
hot oven. 

MUFFINS 

4 cups of flour 

2 heaping teaspoonsful of baking 

powder 
1 tablespoonful of melted butter 
\y 2 cups of milk 
1 heaping teaspoonful of salt 

1 egg 
Mix and sift flour, baking powder and 

salt together. Beat the egg and add to 
milk. Then add the flour and melted 
butter. Bake in a moderate oven. 

19 



NOTES 



20 



FRIED CRACKER OR HARD 
BREAD 

Dip the hard bread into cold water for 
a minute or two, not to get too soft. Then 
fry in a hot frying pan in butter or 
bacon. 

FRIED RICE FOR THREE 
PERSONS 

Soak a cupful of rice over night. 
In the morning, put rice in the frying 
pan with some bacon and cook till soft. 

RICE GRIDDLE CAKES 

y 2 cup boiled rice 

Y\ cup of flour 

1 egg 

A pinch of salt 

V/2 teaspoonsful of baking powder 

Enough milk to make a thin batter 
When the griddle or pan is hot, fry the 
cakes in salt pork dripping or lard, 
drop a spoonful at the time. These are 
good rice cakes. 

21 



NOTES 



22 



FRIED CORN MEAL MUSH OR 
HOMINY 

When corn meal or hominy has been 
boiled and cooled, cut into slices and fry 
in bacon, salt pork or lard. Only one of 
a kind is needed to fry with. 

FLAP JACKS 

6 tablespoonsful of flour 

3/3 tablespoonful of baking powder 

Mix this thoroughly 
Add enough water to make a batter that 
will drop freely from the spoon. Add a 
pinch of salt and two pinches of sugar. 

Cook in hot frying pan, well greased, 
for five or seven minutes and then turn 
with a quick toss and cook the other side. 

HOE CAKE can be made exactly the 
same as flap jacks by substituting corrt 
meal for flour. 

23 



NOTES 



24 



CREAMED COD FISH FOR THREE 
PERSONS 

Soak the fish over night — about a pound. 
In the morning, boil for ten or fifteen 
minutes. Pour off the water and pick 
out the bones. Put on and stew in some 
milk, a little butter and a teaspoonful of 
flour, stirred in milk, and stir in the 
whole. 

BAKED CANNED SALMON 

Put a can of salmon in a dish to bake, a 
lump of butter the size of a walnut, 
pepper and salt, and fill up the dish with 
milk. Put some cracker crumbs and a 
little butter on the top, and bake in the 
oven for 10 minutes. 

You can get cracker crumbs by rolling 
some hard tack with a rolling-pin. Or a 
bottle makes a pretty good roller on a 
clean board if you have no bread board. 

FRIED FISH 

Wash and clean the fish (split a whole 
fish), and cover with a little flour and a 
little salt and pepper. Put into a hot 
frying-pan, with some fat salt pork or 
bacon, and cook one side till brown, and 
then the other side. 

25 



NOTES 



26 



MEAT STEW 

6 onions 

1 can tomatoes 

1 can corn 

1 dozen potatoes, washed and peeled 
and cut into pieces. 

Couple of pounds of any meat (either 
cooked or uncooked) 

Some salt and pepper, and then add 
2 quarts of water. 
Let all this stew for an hour, slowly. 

CANNED CORNED BEEF HASH 

1 cup of chopped or cut-fine corned beef,, 
to 2 cups of chopped or cut-fine potatoes 
(either raw or cooked) with a little milk 
or water to moisten it, and some butter 
to make it taste good. Cook in a hot 
frying pan, with either bacon, or salt 
pork to keep from sticking. 

You can make hash of any kind of cold 
meat and potatoes and a little butter. If 
you have any fresh meat, chop or cut it 
up, add potatoes and some onions, and 
a can of tomatoes, salt and pepper, and: 
it will be lovely mess. 

(Onions or not, as you like.) 

27 



NOTES 



28 



HOW TO FRY MEATS 

Put a small amount of grease in the fry- 
ing pan, or salt pork, and when quite hot 
put in the steak. If the steak is about 
half inch thick, fry for about 1 minute 
before turning. Salt and pepper to 
taste. 

Beef, veal, pork and mutton can be 
done in the same way. 

BEEF STEAK AND ONIONS 

Follow the recipe for steak. Slice in 
some raw onions — about six to a pound 
of steak — and have enough grease to 
cook without burning. 

HOW TO BROIL MEAT 

Put the broiler on, and when hot put on 
the meat for about two or three minutes. 
Then turn and cook on the other side. 
Add a little salt, pepper and butter. 

29 



NOTES 



30 



APPLE SAUCE FOR THREE 
Pear and slice one quart of apples 
2 tablespoonsful of sugar 

Cover all this with cold water, and boil 

for twenty minutes to a half hour. 
You can make nice apple sauce with 

evaporated apples, but they must be 

soaked over night 

PRUNES 
Soak prunes over night. 
2 cups of prunes 
\y 2 tablespoonsful of sugar 
Boil till soft — about thirty minutes. 



31 



NOTES 



32 



TO BOIL FRESH POTATOES 

Either peeled or in their jackets 
Put into boiling water, with a little salt, 
and boil for 20 minutes to half an hour. 



TO BOIL FRESH STRING-BEANS 

Pull the strings off, and cut into pieces 
into a bowl of cold water. Drain water 
off, and cook in boiling water for 20 
minutes. Pour off the water, and add 
pepper, salt and a little butter. 



TO BOIL FRESH SWEET CORN 

Husk and remove the corn silk. Cook in 
boiling water for fifteen minutes. 
Use the corn silk for cigarettes! ! 



33 



NOTES 



34 



TO BOIL FRESH PEAS 

Shell the peas, and put them into boiling 
water — enough to cover them. Then 
cook for half an hour, or until soft. 
Drain off the water, and put on a little 
butter, pepper and salt. 

HOW TO COOK CANNED 
TOMATOES 

Stew for five to ten minutes. Put in 
some cracker crumbs (to thicken), a little 
butter, salt and pepper. 

HOW TO COOK CANNED CORN 

Stew for five or six minutes, and add a 
little salt, pepper and butter. 

RICE PUDDING FOR FOUR 
PEOPLE 

1 quart of milk 

2 heaping tablespoonsful of rice 
A little salt 

1 tablespoonful of sugar 

A little nutmeg grated if you have it 
Mix this all together, and put in a slow 
oven. Give one stir after about ten 
minutes, and then cook in a slow oven 
Y_\ of an hour. 

35 



NOTES 



36 



PEACH PIE FOR FOUR PEOPLE 
To make peach pie from evaporated 
peaches, soak one cup of evaporated 
peaches over night. In the morning, stew 
with \y 2 tablespoons ful of sugar about 
twenty minutes. 

PASTRY 

2 cups of flour — sifted 

2 heaping tablespoons ful of lard (or 
half butter and half lard) 

A little salt 
Mix flour, lard and salt well together, 
and then add enough cold water to make 
the dough soft enough to roll out. If 
it sticks to the rolling pin, use a little 
flour. Then grease the pie plate, and 
take half of the dough, rolled out flat, 
and cover the pie plate. Cut off the edge 
with a knife. Then put in your fruit. 
Take the other half of your dough, rolled 
out for a top, and cut around the edge 
with a knife, and then press all around 
the edge with a fork, to make the edges 
stick together. Then you will have one 
grand pie. 

This pie crust recipe will do for any 
kind of pie. Evaporated apples should 
be cooked the same as peaches. 

All dry fruit should be soaked over 
night. 

37 



NOTES 



38 



IF STARVING FOR A TASTE OF 

CANDY MAKE 

FUDGE 

1 cake unsweetened Baker's Chocolate 
4 cups of sugar 

2 cups of milk, piece of butter about 

the size of an egg (little generous) 
Boil for half to three-quarters of an hour, 
then take off the fire and beat till it gets 
a little thick, and pour into a buttered tin. 
You can tell if it is done by stirring a 
little in a saucer. 



39 



NOTES 



40 



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